Dessert

Red Velvet Cupcakes

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prep time

20 min

total time

1 hr 14 min

makes

24 servings, 1 cupcake (40 g) each

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photo by:

kraft

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What You Need

1 pkg. (2-layer size) chocolate cake mix

2 Tbsp. red food colouring

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

1/4 cup butter, softened

3 cups icing sugar

1/2 cup thawed Cool Whip Whipped Topping

1 oz. Baker's White Chocolate, shaved into curls

Make It

PREPARE cake batter and bake as directed on package for 24 cupcakes, blending food colouring into batter before spooning into prepared muffin cups. Cool.

MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in Cool Whip. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Poke hole in top of each cupcake with handle of wooden spoon. Insert tip of bag into hole in cupcake to pipe about 1 Tbsp. frosting into centre of cupcake.

FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

kraft kitchens tips

Substitute

Prepare using Philadelphia Light Brick Cream Cheese and Cool Whip Light Whipped Topping.

How to Make Chocolate Curls

Warm 1 oz. Baker's Chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls. Repeat with remaining chocolate piece.

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rating

I made these for my sons hockey team. I didn't try them but all the kids said they were "awesome" and to definitely make them again.
posted by TERRIL | on 4/24/2013

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The first time I made this recipe everyone was blown away by the flavour! This is now my go to recipe when I make cupcakes! I have substituted different cake mixes but the icing seems to always put these over the top! Thanks for a great recipe!
posted by Naharaly | on 1/15/2012

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I baked these substituting the chocolate cake mix with my own recipe for chocolate cake, and baked them in mini muffin pans. They turned out really well, and even though I slaved over decorating them for an hour, they were worth every second of it.
posted by The-Kitchen-of-Kaeley | on 11/13/2011

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I took these to work for Halloween and was asked for the recipe by a few people. The icing is great and holds it shape nicely.
posted by hjbarb | on 11/2/2011

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My Husband LOVES red velvet cake, so he was happy when I made this. However, on our last trip to the US we found Red Velvet cake mix, and I use the icing recipe with this.. Make for one uber happy hubby!
posted by iway2happi | on 11/2/2011

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This recipe is certainly a people pleaser!! I added extra red food colouring to the mix, it just wasn't red enough for me the first time. So as not to overwhelm the cupcake with the 'cheese' flavour, I used an instant vanilla pudding in the centre instead of that fabulous icing.
posted by a cook | on 11/2/2011

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The best icing I ever tasted. The cakes were moist and delicious. My kids were salivating. However, I used Devils Food Chocolate cake mix and the cupcakes did not turn red at all.
posted by brigitteboucher | on 10/5/2011

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I used Devil's Food cake and the cake was moist and delicious. The icing has to be the best tasting icing I've ever made! Easy to do. I want more of a red cake colour , so I think I'll try a plain (lighter coloured) chocolate cake mix to add the food dye to. My daughter and I did a practise bake and will be baking them again soon for an upcoming wedding shower. The white chocolate curls made these look like very adult and classy cupcakes! They all disappeared quickly from my kitchen.
posted by Gabber01 | on 8/31/2011

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made these for a birthday guy and he ate all of them except 2 for me so must have liked them. Easy to make
posted by dodo71 | on 5/18/2011

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Absolutely Delicious! I made these for Valentine's Day and they were gone very quickly! I substituted in the Light versions of both the cream cheese and the cool whip-- it kept it nice and light without losing flavour. I used Devils Food Chocolate Cake mix for mine and they came out perfectly moist! Will definately make again!
posted by mmoshansky | on 2/16/2011